• Prep Time 15 minutes
  • Cook Time 15 (up to 20) minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Make gingerbread cupcakes for santa – we’re sure he’ll appreciate the creativity!

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Gingerbread cupcake
  • 20g ginger, fresh; finely grated
  • 1 lemon, zested
  • 200ml honey
  • 100ml milk
  • 225g flour
  • 8g baking powder
  • 1 egg
  • 2g salt
  • 50g margarine, melted
  • Cream
  • 200g margarine
  • 100g icing sugar
  • colouring agent, as necessary


    Gingerbread cupcake
  1. Preheat oven to 170°C.
  2. Grease cupcake moulds with melted margarine and line with greaseproof paper. Mix grated ginger, lemon zest, honey and milk and bring to boil. Cool and chill mixture.
  3. Sift the flour and baking powder, then add the cold milk and ginger mixture and whisk until smooth. Add the egg, salt and melted margarine and whisk for another 2 minutes.
  4. Pour into the cupcake moulds and rest for 2 hours. Bake for 15 to 20 minutes or until skewer comes out clean when inserted into the centre. Allow to cool before decorating with cream.
  5. Cream
  6. Combine cream ingredients and whisk until smooth and fluffy. Add in colouring and mix well. Decorate the cupcakes and keep refrigerated.

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